Steps:
1. Soak the flower nail in advance when you buy it back, add 2 tablespoons of salt and 1 tablespoon of oil, stir well, soak for about 30 minutes, and let the flower nail spit out all the sediment.
2, soak the gap in the flower armor, let's deal with the shrimp first, pick off the shrimp line and cut off the shrimp eye, and clean it.
3. Then chop the garlic into minced garlic, and cut the millet pepper and chopped green onion for use.
4. Wash Flammulina velutipes and tear them into small flowers for later use.
5. Soak the vermicelli in hot water for later use.
6. Wash the flower nails repeatedly. After it is clean enough, pour it into boiling water twice, stir it with chopsticks until the flower nail is slightly soaked, and then wash it with clear water several times.
7. Put oil in a hot pot, pour millet pepper and half minced garlic into the pot and stir-fry together.
8. Turning it yellow is like an explosion.
9. Then pour the fragrant garlic pepper into the remaining raw garlic powder.
10, add light soy sauce, dark soy sauce, oyster sauce, cooking wine, sugar, chicken essence, salt and pepper.
1 1, add about 20 ml of water, and stir evenly for later use.
12, spread a layer of Flammulina velutipes at the bottom of the pot. I use a medium-sized milk pan, and I have natural gas at home. If possible, I'd better use a casserole, so I don't have to change dishes.
13, spread the soaked vermicelli.
14, then spread the shrimp and put it anywhere you like.
15. Expand all the flowers. If you think it's too much, buy less. I have too much, enough for four people.
16, and then pour the prepared juice into the pot.
17. Pour in about 300ml of boiling water or clear water, cover and simmer for 8 minutes on medium heat.
18, you can stir it properly with chopsticks, so that the vermicelli at the bottom and Flammulina velutipes can taste, and then you can go out of the pot.
19. Sprinkle a little chopped green onion after serving.
What is the approximate per capita consumption?